Did you know many garden flowers are not just beautiful, but edible too?
In this list of edible flowers with pictures, you’ll find 27 common edible flowers that are safe to eat and might already be growing in your garden.
These flowers add colour and flavour to cakes, salads, and teas.
Plus, they are so fun to pick, especially with children.
Some may surprise you!
We’ll find out what they taste like, how to use them, and learn a few tips to make sure they’re safe to eat.
List of Edible Flowers: A Quick Note on Safety
Only eat flowers if you’re 100% sure they’re safe. Some flowers are poisonous. Always:
- Double-check the name and variety
- Make sure they haven’t been sprayed with chemicals
- Pick them from clean areas (not near roads or where pets wee)
- Eat in small amounts the first time to check for reactions
List of Edible Flowers
1. Nasturtiums (Tropaeolum majus)
Bright orange, red or yellow, these peppery flowers look stunning in salads. The leaves are also edible. Use whole blooms to top open sandwiches or mix the petals through couscous.
2. Violas and Pansies (Viola spp.)
These cheerful flowers have a mild, sweet flavour. They’re perfect for decorating cakes or freezing into ice cubes for a fancy drink.
3. Chives (Allium schoenoprasum)
Chive blossoms are purple and fluffy. They taste like mild onion. Pull them apart and scatter on soups or omelettes.
4. Borage (Borago officinalis)
Borage flowers are sky blue and taste faintly like cucumber. They’re popular in summer drinks or scattered on fruit salads.
5. Calendula (Calendula officinalis)
Also called pot marigold, the bright yellow or orange petals add a peppery note. Use them like saffron to colour rice or sprinkle on roasted veg.
6. Lavender (Lavandula spp.)
Strongly scented, with a floral, slightly bitter taste. Use sparingly in cakes, biscuits, or lemonade. English lavender works well.
7. Rose (Rosa spp.)
All rose petals are edible, but fragrance = flavour. Choose strongly scented ones and remove the white base (it’s bitter). Lovely in jams or teas.
8. Elderflower (Sambucus nigra)
Creamy-white clusters with a delicate aroma. Traditionally used for cordial or champagne. Don’t eat the leaves or stems—just the blossoms.
9. Dandelion (Taraxacum officinale)
Yes, the common weed! Young petals are sweet. Add to salads or bake into muffins. The roots and leaves are edible too.
10. Coriander (Coriandrum sativum)
Let your coriander go to flower! The little white blooms have a gentle, spicy taste. Nice in curries or salsas.
11. Chicory (Cichorium intybus)
Bright blue petals with a bitter, earthy taste. Good in savoury dishes, like stir-fries or strong cheese pairings.
12. Fennel (Foeniculum vulgare)
Feathery fennel has yellow umbels with a sweet, liquorice flavour. Use the flowers in salads, especially with citrus or beetroot.
13. Thyme (Thymus vulgaris)
Tiny pink or purple flowers, rich in flavour. Use in pasta sauces or over grilled vegetables.
14. Mint (Mentha spp.)
Mint flowers are tiny but strong! Great in puddings or mint tea. Try chocolate mint flowers for dessert toppings.
15. Apple Blossoms (Malus domestica)
Pretty white or pink flowers with a sweet, floral taste. Use fresh in salads or as cake toppers. Only eat in small amounts.
16. Bee Balm (Monarda didyma)
Also known as bergamot, the bright blooms have a citrusy, spicy flavour. Lovely in teas or added to fruit salad.
17. Daylily (Hemerocallis spp.)
These bright orange flowers are crunchy and sweet. Eat fresh or stuffed like courgette flowers. Only eat daylilies (not true lilies, which are toxic).
18. Courgette/Zucchini Flowers (Cucurbita pepo)
A garden favourite! These large yellow blooms are soft and mild. Delicious stuffed with cheese and baked or fried.
19. Chamomile (Matricaria chamomilla)
Daisy-like flowers known for their calming effects. Use dried or fresh for tea. Avoid Roman chamomile if pregnant.
20. Basil (Ocimum basilicum)
Basil flowers are just as tasty as the leaves but more delicate. Great in Italian dishes or tomato-based sauces.
21. Rocket Flowers (Eruca sativa)
White with purple veins, these flowers have a mild peppery taste. Sprinkle on top of pizza or pasta.
22. Pea Flowers (Pisum sativum)
Sweet and delicate. Pick only flowers from edible garden peas (not ornamental sweet peas—they’re toxic!).
23. Clover (Trifolium spp.)
Both red and white clover are edible. The blossoms are sweet and work well in syrups or teas.
24. Daisy (Bellis perennis)
Mild in flavour but super pretty. Decorate spring salads or press into biscuits for fun.
25. Sunflower Petals (Helianthus annuus)
Yellow petals have a bittersweet taste. Try adding to a grain salad. Young buds can be cooked like artichokes!
26. Yarrow (Achillea millefolium)
Feathery leaves and white or pink blooms. Slightly bitter, so best in small amounts in herb butter or vinegar.
27. Primrose (Primula vulgaris)
A springtime treat. Soft and sweet. Perfect in syrups or crystallised for cake toppings.
How to Use Edible Flowers
Check out this RHS article on how to use and preserve edible flowers.
Martha Stewart also has a great post on edible flowers
- Salads: Mix colours and flavours for something beautiful and tasty
- Baking: Use petals to decorate or press into biscuits and scones
- Drinks: Float blooms in lemonade or ice tea. Freeze in ice cubes for a wow factor
- Syrups and Vinegars: Infuse petals in sugar syrup or apple cider vinegar for a fancy touch
- Herbal Tea: Dry gentle flowers like chamomile, lavender or rose for calming brews
Final Tips
- Always taste-test a petal before using lots of it—some have strong or unusual flavours
- Keep it clean: rinse gently and use fresh or store in a sealed container in the fridge
- Avoid buying flowers from florists or garden centres for eating—they might have chemicals
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I hope you enjoyed this list of edible flowers 🌸🌻🌼🌷
Do you have any recipe ideas you’d like to share?
